• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.224-233
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• 2014

In this study, instead of arrowroot starch sesame mook(Gomadoufu) used in the manufacture of expensive sesame mook the quality of the material characteristics and commercialized for to find out the possibility of replacement of other starch, propose. Potato starch RVA analysis was quick pasting temperature $70.3^{\circ}C$, peak viscosity 740 RVU, break down 579.9 final viscosity 433.8, set back 275.7 arrowroot starch than 4.5 times, sweet potato starch than 6.9 fold the highest value showed Japanese sesame results starch (Atarigoma) concentration increased, the measured starch, different kinds of manufacturing quality characteristics of sesame mook tended to increase the moisture content, texture measurements on the hardness and springiness, gumminess and chewiness was gradually decreased. Sesame mook in sensory evaluation, color and aroma, taste, texture and overall-acceptability, sweet potato starch, arrowroot starch 60% addition, 50% added, potato starch 40% group containing most symbols highest was, and the experimental results used in the manufacture of arrowroot starch instead of expensive replacement of other starch is deemed.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.488-494
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• 2013

This study assessed the quality characteristics of Yanggaeng prepared with different ratios of Citrus mandarin powder: 0, 2, 4, and 6%. The moisture content was lowest in the controls, while there were no significant differences among the groups supplemented with Citrus mandarin powder. The pH significantly decreased as the amount of Citrus mandarin powder increased. The lightness (L), redness (a), and yellowness (b) were lower in control groups compared to Citrus mandarin powder groups. Texture profile analysis showed that the hardness of the Citrus mandarin powder groups were lower than the control (which was the highest). The total polyphenol and flavonoid content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of Citrus mandarin powder increased. The result of a sensory evaluation test revealed no significant differences between the controls and groups with 2% Citrus mandarin powder added in color, smell, taste, texture, and overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.576-582
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• 2017

This study investigated the substitution of beet powder for rice flour in julpyun recipes with amounts of 0, 1, 3, and 5%. The beet powder had a moisture content, crude protein content, crude fat content, crude ash content, crude dietary fiber content, DPPH radical scavenging activity and total phenol content of 18.90, 1.37, 0.17, 0.91, 3.65, 12.03%, and 87.63 mg, respectively. The moisture content decreased with increasing beet powder content. The pH, DPPH and total phenol content increased with increasing beet powder content. The chromaticity measurement result showed that the 'L' and 'b' of julpyun decreased with increasing beet powder content, but 'a' increased. The texture measurement result showed that the hardness, cohesiveness and chewiness of julpyun increased with increasing beet powder content, but the springiness decreased. The adhesiveness was similar regardless of the beet powder content. The overall preference scores showed a high overall acceptability for julpyun made with 3% beet powder.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.561-569
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• 2009

The effects of substituting whey protein isolate (WPI) powder for rice flour during the preparation of paeksulgi (Korean rice cake) were evaluated by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufacturing process. Whey protein is known as a good nutritional source and a functional material for many processed foods. WPI contains more than 90% whey protein. The moisture content decreased gradually during storage and the decrease was less in control than WPI powder-substituted groups. The color lightness (L) decreased significantly with increasing WPI powder, wherease the redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness and fracturability of paeksulgitended to increase in proportion to the amount of WPI powder added. Evaluation of the gelatinization of paeksulgi by amylographing revealed that the initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown was lower in samples that contained WPI powder. However, the lowest setback value was observed in the control. The results of the sensory evaluation indicated that paeksulgi prepared with 2% WPI powder had the highest overall acceptability. Taken together, these results suggest that WPI paeksulgi containing 2% WPI powder has the best quality.

• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.498-505
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• 2016

This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the 'L' and 'b' value of muffins decreased as grape powder content increased, whereas 'a' value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder.

• Food Science and Preservation
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• v.11 no.1
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• pp.12-16
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• 2004

This study was to investigate the preference test of among 10’s and 20’s in New York, Atlanta, Chicago and Sanfrancisco in USA. Preference of packaging, design, printing, flavor, texture and overall preference surveyed. About thirty percent of the respondents showed high score in packaging among the items. The design and color of Yukwa was 22.0％ and 24.1％ in “excellent”. American did not prefer the texture due to stickiness of Yukwa. However, 92.7％ of the respondents showed high score in overall acceptability of Yukwa. On the basis of this result Yukwa would he developed for residential people’s preference. It is possible to export successfully the Korean traditional snack, Yukwa.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.4
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• pp.584-590
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• 2009

The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times with water, as well as by pH adjustments of 3.0 or 11.0. The control surimi was made by two times washing from Alaska pollock. The content of crude protein was higher in the surimi manufactured from pork leg with pH adjustments. The highest gel strength was found in the control, and the control had greater lightness and whiteness value. The control had higher texture attributes than the other samples, whereas the surimi from pork leg made by a pH 11.0 adjustment had higher texture attributes than the pH 3.0 adjustment. The sensory color was higher in the control compared to other surimi samples, whereas aroma was lower in the control. However, there were no significant differences in overall acceptability among the surimi samples.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.241-249
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• 2013

This study investigated yakpyun processing using jujube powder. The yakpyun was prepared with rice, jujube powder, makkolli, sugar, and salt. The yakpyun is made with various amounts (0, 2, 4, 6, 8%) of jujube powder. The effect of adding jujube powder on the quality characteristics of yakpyun were examined through SEM, mechanical tests, and sensory evaluation. The moisture contents of yakpyun were significantly reduced with increasing amounts of jujube powder. As the content of jujube powder increased, the lightness (L) decreased while redness (a) and yellowness (b) increased significantly (p<0.05). In texture profile analysis, hardness increased with increasing jujube powder content from initial production to three days of storage. In the structure of yakpyun examined through SEM, when more jujube powder was added, rougher surfaces were found more often (bigger holes between granules). The results of the sensory evaluation showed that the highest scores for overall acceptability were highest scores for yakpyun containing 6% level jujube powder. In conclusion, an addition of 6% jujube powder was optimal.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.